Wednesday, 1 August 2007

Japanese Cheesecake 輕乳酪蛋糕 - 日式芝士蛋糕


Japanese cheesecake or known as light cheesecake, it is a moist, soft and tasty cheesecake that you won't get enough with a piece and won't get full even after pieces. It is quite easy to bake it, the hints is your egg white shouldn't over beating. I baked this cake last month but now only have time to publish it.


Source: Eupho Cafe, Seadragon, Jas's Kitchen,

Ingredients:
(A)
250g cream cheese
50ml heavy cream
100ml milk
80g soft butter
(B)
25g cornstarch
20ml milk
(C)
150g egg whites (about 4-5 eggs)
100g sugar
10g cornstarch
1tbsp vinegar, or lemon juice or 1 tsp cream of tartaar
(D)
138g egg yolks (about 4-5 eggs)
Methods:
1. Combine (A), stir over a double boiler till dissolved.
2. Mix (B) and pour into (A). Lighlt beat egg yolks and add into the batter as well, sift the mixture for a smooth batter. Meanwhile, preheat the oven 150 degree celcious. Line the bottom of mould with a piece of parchment paper, if using non-stick mould, wrap outside of the mould with some aluminium foil to prevent water going inside.
3. Beat egg whites with vinegar, add in sugar and conflour for twice and beat it till soft peak but not stiff peak or you may failed.
4. Scoop 1/3 of the egg whites into the batter and mix, and then pour into the rest of egg whites and stir it with a spatula. Do not ovemix!!!!!!!
5. Pour into mould, put the mould into a bigger pan that can fit the mould. Add in warm water into the bigger pan for water bath. The water lever should at least half of the mould.
6. Bake 25 minutes at 150 degree celcious, bake 125 degreee celcious for an hour or until a skewer come out clean. Let the cake cool completely and refrigerated for a night. Served on the next day.
Notes:
1. Water bath baking is to prevent the cake quickily heating and crack, do not skip this step please.
2. You may have some crack on the surface, when it is cool, it may a bit collapse and you may not see the crack.
3. You may cover the cheesecake with some glace ---apricote jam or with some whipped cream.
4. Best chilled served, remember cut the cake only the cake completely cool down.

9 comments:

Rodrigo said...

Oi, achei teu blog pelo google tá bem interessante gostei desse post. Quando der dá uma passada pelo meu blog, é sobre camisetas personalizadas, mostra passo a passo como criar uma camiseta personalizada bem maneira.(If you speak English can see the version in English of the Camiseta Personalizada. Thanks for the attention, bye). Até mais.

QQ red apple said...

Hi,
Thanks for comment but honestly I can't understand what you wrote. I just know chinese, malays, english, dutch and a few chinese dialets.

Lannie Loke said...

Hi QQ Red Apple,

I'm a Malaysian - Chinese residing in Friesland. Keen to know each other?

Chrystal said...

"I just know chinese, malays, english, dutch and a few chinese dialets."
LOL.. ooh only so little.. :P (I think the reaction of Rodrigo is spam)

I like your site :D.. very nice, I'm will try out your Japanese Cheesecake! looks good!

Oh, I'm a Dutch Born Hongkie by the way. I live in Amstelveen!

Bye bye, zwaai zwaai

QQ red apple said...

Hi everyone there... sorry for late reply----- I was in Malaysia for whole august with my family for summer holiday.

Hi Lannie,
Nice to meet you, I am very glad to be your friend too!!!!! Honestly I didn't have chinese friends at here. So, happy to meet you at here too!!!!

Hi Chrystal,
Nice to meet you and thanks for your nice comments. Dag...tot zien.

Lady Vanilla said...

ah...you are back !!!

can wait to see all your latest baked goods !

Chrystal said...

Hiya..

What do you use from the Dutch supermarket for the "heavy cream"?

Slagroom? So many different kind of creams overseas, but so little in the NL.

Cheers,
Chrystal

QQ red apple said...

hi crystal,
yes, heavy cream or double cream or whipping cream is mean slagroom. you can choose any slagroom up 35 procent fat. The key to be succes is "not" overbeat your egg whites and never beat yolks but just slightly stir till mixed.
while, you can use 'philedahia ' cream cheese or dutch 'monchou' cream cheese which both of these cream cheese have high quality.
prefer bake your cheesecake a day before. Good luck!!!!!!
nog twijfel???? mag me altijd boodschap laten. Veel Succes en Gelukkig Nieuwjaar!!!!! Groetjes uit Rotterdam......

Anonymous said...

Hi, I was trying to made it with your recipe, but it seems quite watery before put it in the oven. I guess the egg white too soft. Try again next time. : )

*This post seems a little bit old.. Hope u can reply me and suggest how to beat egg white until soft peak. Thanks. Have a nice day!